Food Safety Hazard Quiz

<p>Pathogens find it harder to grow</p> Signup and view all the answers

<p>Low pH</p> Signup and view all the answers

<p>Recipe hurdles that result in safer products include adding acid, reducing the amount of available water, and adding preservatives.</p> Signup and view all the answers

<p>Lower pH levels make it harder for pathogens to grow and prevent dormant bacterial spores from becoming activated, thus contributing to safer food.</p> Signup and view all the answers

<p>Low-acid foods like chilled fresh dips, pasta sauces, mayonnaise, and aioli may require additional acid to reduce the risk of pathogen growth.</p> Signup and view all the answers

<p>Permitted acids for use in foods include acetic, citric, lactic, malic, and tartaric acids.</p> Signup and view all the answers

<p>Commercial sterile foods (canned food), deeply frozen stored foods, and dried and semi-dried foods will not be covered by these controls.</p> Signup and view all the answers